Raw Courgette Salad Walnuts Matured Cheese Recipe

I absolutely adore this recipe because it perfectly balances fresh and vibrant flavors with the rustic nuttiness of walnuts and the sharp tang of matured cheese. Plus, it’s a refreshing, no-fuss dish that’s quick to prepare and feels like a fancy treat—perfect for a lazy weekend brunch or impressing friends at a dinner party!

I adore the way the crispness of just-picked courgettes contrasts with the rich taste of walnuts in this uncomplicated salad. The intense flavor of the aged cheese puts a nice spin on the overall effect, but we could just as easily enjoy this dish with no cheese at all, under the vinaigrette’s cloudy influence of lemon juice and olive oil.

High in flavor and high in good fats, this is definitely a salad to enjoy at any time.

Ingredients

Zucchini (Courgette): They are low-cal, but high in potassium, and vitamin C, with a fresh crunch.

Walnuts: Filled with beneficial fats and omega-3s, they furnish a gratifying crunch and a flavor that’s so nutty.

Aged Cheese: Provides a deep, rich flavor that savors with calcium and protein to help bolster bone health.

Heart-healthy fats and antioxidants give extra-virgin olive oil a velvety, smooth texture.

Lemon Juice: Supplies vitamin C and antioxidants while giving a bright, tangy zing.

Ingredient Quantities

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• 2 medium courgettes (zucchini)
• 1/2 cup walnuts, roughly chopped
• 1/2 cup matured cheese, grated (such as Parmesan or Pecorino)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon fresh mint leaves, chopped (optional)
• 1 teaspoon honey (optional)

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Instructions

1. Clean the zucchinis thoroughly with cold water. Dry them with a paper towel.

2. With a mandoline or a sharp knife, thinly slice the courgettes into ribbons or rounds, depending on your preference.

3. In a large bowl, blend the courgette slices with the olive oil and lemon juice.

4. Add salt and freshly ground black pepper to the taste of your courgettes.

5. Add the teaspoon of honey, if using, to balance the flavors, and toss everything together very gently until well combined.

6. Distribute the chopped walnuts and grated aged cheese over the zucchini.

7. Lightly toss the salad to make sure that cheese and walnuts are evenly spread out through the dish.

8. If you wish, you can add chopped fresh mint leaves sprinkled on top for a refreshing flavor accent.

9. Let the salad sit for approximately 5-10 minutes before serving, allowing the courgettes to take in the dressing.

10. Present right away as a bright and invigorating salad, just right for a warm day or as a companion to a main dish. Enjoy!

Equipment Needed

1. Cutting board
2. Paper towels
3. Bowl (large)
4. Mandoline or sharp knife
5. Measuring spoons
6. Grater
7. Mixing spoon or spatula

FAQ

• What kind of courgettes should I use?
  Use fresh, firm courgettes (zucchini) without blemishes for the best texture and flavor.
• Can I substitute the walnuts?
  Yes, you can use pecans or almonds as a substitute for walnuts if you prefer.
• What type of matured cheese works best?
  Parmesan or Pecorino are great choices due to their strong, nutty flavors that complement the salad.
• Is the honey really necessary?
  The honey is optional; it adds a hint of sweetness that balances the tanginess of the lemon juice.
• How should the courgettes be prepared?
  Slice the courgettes thinly, either using a mandoline or a sharp knife, for uniform pieces.
• Can I make this salad ahead of time?
  It’s best served fresh, but you can prepare it up to an hour in advance. Add the cheese and walnuts just before serving to maintain their texture.
• What if I don’t have fresh mint leaves?
  You can omit the mint or substitute with fresh basil or parsley for a different flavor profile.

Substitutions and Variations

Pecans or almonds, roughly chopped, can be used as a substitute for walnuts.
Use grated Asiago or any cheese you prefer that has been aged.
Olive oil, extra virgin: Replace with avocado oil or light olive oil.
Use lime juice or apple cider vinegar instead of lemon juice.
Fresh basil or parsley, chopped, can be used as a substitute for mint leaves.

Pro Tips

1. Dry Well for Crispness After washing the courgettes, make sure they are thoroughly dried with a paper towel to ensure they don’t release too much moisture into the salad, keeping it crisp and fresh.

2. Toast the Walnuts For an added depth of flavor, toast the walnuts in a dry pan over medium heat until they’re golden and aromatic. This will enhance their nuttiness and will complement the cheese beautifully.

3. Chill Before Serving Once prepared, refrigerate the salad for about 30 minutes before serving. This allows the flavors to meld together and makes it even more refreshing, especially on a warm day.

4. Experiment with Cheese While Parmesan or Pecorino are great options, feel free to experiment with other hard cheeses like Asiago or Grana Padano for a slightly different flavor profile.

5. Balance with Sweetness If you’re using honey, try incorporating a hint of orange zest along with it. The citrus notes will add a delightful brightness that complements the lemon juice, balancing the flavors more effectively.